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Going old-school for the holidays? Then you might be wondering how to make green bean casserole—the quintessential version. In this green bean casserole recipe, creamy mushroom sauce surrounds tender green beans, topped with French's Crispy Fried Onions.

What happens when you cook with a lot of oil? Magic. Because oil conducts heat much more efficiently than air, foods that are confited in it, like these chicken thighs, come out incredibly moist and infused with the oil’s flavor.

Charred scallions add smoky depth to the creamy, double-acid (lemon and rice vinegar) dressing that pulls this salad of store-bought chicken, Bibb lettuce, avocados, and radishes together.

This quick taco is simple, but full of flavor and texture. Chile paste brings a hint of spice, creamy yogurt brings a little tang, and charred tortillas bring a subtle crunch.

The classic, beloved Marcella Hazan pasta sauce is made with just four ingredients and couldn't be easier.

In need of more greens in your life? Start with a simple fried rice tossed with kale and made extra zesty with turmeric, garlic, and lime juice.

Our perfect quinoa cooking method is to boil it in salted water until tender, then drain and return to the pot. Let steam, covered, for a few minutes and fluff.

Use this recipe to make French Chicken Tarragon.

Why wouldn't you throw some veggies around your bird while it roasts? You've got a hot pan that's about to be full of sizzling schmaltz just begging to bathe a mosaic of squash and onions with tons of chicken-y flavor.

Flavored with store-bought sambal oelek, a spicy Indonesian condiment made with fresh chiles, this spicy stir-fry is fantastic served over a bowl of steamed white rice.

This tahini dressing recipe goes especially well with bitter greens but can also be paired with sweeter lettuces such as Little Gem or romaine.

If this brings back memories of the “house salad” from that Italian-American restaurant you grew up eating at, then we consider our jobs done.

These are earthy, hearty, and an elegant medley of flavors that please not just vegetarians who want something more “meaty” for their meal, but meat-lovers as well.

Stuff roasted butternut squash, rich white cheddar, tangy pickled red onions, and zesty Dijonnaise into bread rolls for a sandwich that tastes like autumn.

Get your greens and your comfort food all at once with this decadent, crispy-crusted casserole.

Use this basic recipe to make Pappardelle with Slow-Cooked Brisket.

Serve panko-crusted white fish with a piquant relish of cucumbers, fennel, and chiles, kissed with both lime and cilantro.

Shellfish and pork are a power duo. The backbone of this clam toast is a salty-sweet pancetta soffritto with onions, fennel, and lemon zest, which add a sweet, bright flavor.